Sunday, November 28, 2010

Santa Monica Antique Fair

I couldn't wait to visit the Antique Fair in Santa Monica. Today was just a day of looking and not buying. Trust me, it was really hard. I just adore these vintage mother of pearl jam spoons.
Take a look at the workman ship and the attention to detail. The vendor wanted 85.00 for the pair.
I really love these....but I'm going to be good...they will find a good home.



These Russian tea glass holders are were made in Warsaw in the 19th century. The vendor wanted 120.00 for the pair which was a screaming deal. To date these holders have been the most beautiful I've ever seen.


A sweet brass heart necklace which I thought was pretty. Something I would have worn in the 80's.

I met a lovely jewelry designer, Jane, who specializes in Victorian antiques, linens, and of course vintage jewelry.
Her pieces are original and well priced. I should have take more photo's but I was overwhelmed with what she had at her booth.....really beautiful.

Mother of pearl opera glass from the 1800's....you know these have my
name on them...but I was good today....just looking and dreaming....

Vintage Buttons

Vintage Bakelite Buttons

I love these vintage amber medicine bottles....

Happy Treasure Hunting!!!

Thursday, November 25, 2010

New at VU Design Studio


Check out what's new at VU Design Studio.

Beach Bracelets!!! Frosted glass beads which remind me of sea glass.

Here is a bracelets using facetted glass beads. More colors on the way.

Loving the mother of pearl button.

Looking forward to my long weekend. Will be in jewelry heaven...
Happy Beading!!!

Pavlova



I know what your thinking....Pavlova for Thanksgiving? Why not? My thinking is simple. After
a long heavy meal of turkey, mac and cheese, mashed potatoes etc....a simple fresh dessert of meringue and fresh fruit might be something different to surprise your guest with. If your still not convinced
you could always try making a chocolate pavlova with coffee flavored whipped cream and with a crunchy hazelnut praline....If your still not sure that this recipe would win your guests over at your Thanksgiving table because it's not the traditional pumpkin pie make sure to keep this recipe handy for the summer weather. This recipe will be sure to become a family favorite.

Please click on the link below on a great recipes on Pavlova that was posted in the LA Times.
I'm diffidently going to try and make the Roasted Cherry Pavlova with Cinnamon Whipped Cream sometime soon.


Pavlova revisited


Here are a few photo's of the Pavlova I made.

I'm placing the egg whites on a baking sheets lined with parchment paper and trying to shaped
the Pavlova a in circle.

The Pavlova is ready for the oven.

Fresh out of the oven. Now it needs to completely cool.
Next step preparing the whipping cream and berry topping.

I like useing a lot of whipped cream...

I use a mix of raspberries and strawberries. You can really use whatever
mix you like...

I love the marshmallow interiors of the cake.  It was a slice of heaven.

Happy Thanksgiving!!!

Sunday, November 21, 2010

Just another beautiful day at the Beach

I was hoping to do some serious beach combing this weekend. With the rain and wind
I was sure that there would be tons of rocks to find along the shore. No such luck.... So I'll be waiting for the next big storm and I'm sure to find some great pieces then. In the meantime the tide pools were amazing (as always) and I don't think I will ever get tired going and  taking in all the beauty.

The wood steps that lead me to the beach...

North View

South View
 



Hermit Crab

 Starfish and other sea creatures....

Tiny chard of sea glass

Moonstone

Happy Treasure Hunting!!!

Farmers Market


The Farmer's Market was unusually busy today. It seems that the entire community came out
 in anticipation of the holiday.
I've never seen so much squash and fresh herbs in my life.
It got me thinking that I've never tried making
 my own butternut squash soup only because I can buy it from someone
at the farmer's market but I'm thinking it's something I might have to try to make myself sometime
soon.

Butternut Squash

I should of asked...but I have no idea what kind of squash this is. 

Acorn Squash

Pumpkin

And lots of fresh cut herbs....

Carrots for roasting?????


Some of the flowers vendor closed early only because they had sold most of their flowers....
I was still lucky to find these orange gerber's. I bought 3 bouquets for home.

These were hard to resist but I did....maybe next week....

I'm off to spend the rest  of the day at the beach, puttering around the house and baking something wonderful.
Have a great weekend!!!!

Saturday, November 20, 2010

Raspberry Jelly Roll




My mother was telling me how my Dad was remembering how his mother
would make him Raspberry Jelly Rolls in Lithuania growing up. 
I decided to surprise with once of his favorite treats.
It's surprisingly easy to make and you can use any kind of filling
imaginable.  Next time I'm thinking of using a cream filling with
fresh berries or even trying my hand a Buche de Noel of the Holidays.

Jelly Roll Recipe

Recipe Ingredients
3 eggs
cup granulated sugar
1/3 cup water
1 tspn vanilla
3/4 cup all-purpose
1 tspn baking powder
1/4 tspn salt
Powdered Confectioner's sugar - for dusting
2/3 cup spreadable raspberry jelly/jam (or any other filling of your choice)

Method
Heat oven to 375 deg F. Line a baking pan, preferably (15 × 10 × 1) inches, with cooking parchment paper or aluminum foil. Spray with non-stick cooking spray.

Beat eggs in small bowl with electric mixer on high speed for about 5 minutes or until very thick and lemon colored. Gradually beat in the granulated sugar. Beat in water and vanilla on low speed. Finally add the flour, baking powder and salt, beating just until batter is smooth. Pour into the prepared pan, spreading out well to form a thin even layer.

Bake for 12 to 15 minutes (NOT MORE) until toothpick inserted in center comes out clean. Spread a clean kitchen towel on the platform and sprinkle some powdered sugar on it. Now loosen the edges of the cake, then turn the whole pan upside down upon the towel. Carefully remove the paper from the top. Trim off the hard edges of the cake, and while its hot, carefully roll cake lengthwise from one end to the other. Keep the roll as tight as possible, butapply very little pressure so as not to crack the cake a lot. A few cracks are normal, so don't worry. it is going to be covered withfrosting later! Now refrigerate the rolled cake for 40 mins to an hour. (This was the only change I made from the About recipe video)

Remove the cake from fridge and unroll it gently and remove the towel. Beat the raspberry jelly/jam slightly to soften; it's better to use a spreadable jelly. Now spread it evenly over the cake. Do NOT use a lot of jelly as it would ooze out of the cake once you finish rolling it up again.

Now again roll up the cake, which should be fairly easier this time. If you are not ready to serve, place it in the fridge again, so it becomes a bit harder and easier to slice. When ready to serve, place it on a serving dish, with the seams facing down. Sprinkle generously with confectioners sugar, making sure you cover all the flaked ends or cracks and edges that you incurred while rolling it up. You can even cover the whole cake with chocolate icing or any other frosting. Gently slice at a 30deg angle to form beautiful raspberry swiss rolls.

Thank you to Mansi at Fun and Food for sharing her recipe.

I've prepare my pan and poured in the batter

I flipped the cake onto a tea towel with powder sugar.

Wrapping the cake up.

Cooling for at least 20 to 30 minutes

Unwrapping the roll carefully.

Filling and re rolling the cake.

Once the cake is completed rolled trim off the edges with a serrated knife. Using a serrated
knife will allow you to cut through the cake easily. Don't forget to trim the edges....


Here is the end result!!!

Happy Baking!!!

The Sweet Life in Paris



Like so many of us, David Lebovitz dreamed of living in Paris. After working as a pastry chef and cookbook author he moved to Paris and start living his dream.
In David's book, The Sweet Life in Paris, he shares his experience living in the City of Lights.
The book is funny, witty, and full of charm.
David's popular, award winning blog, www.davidlebovitz.com entertains readers from around the globe with unique recipes and the daily intensity of daily life in Paris.
You will really enjoy reading this book.
This weekend I will be baking David's Lemon glazed Madeleine's.
I will be posting the recipe this weekend.
bookcoversite.jpg
Happy Reading!!!

Monday, November 15, 2010

The Bead Lounge

I've always wanted to learn how to make a leather beaded bracelet, so this weekend I found a
bead store that offers classes on how the make these beautiful bracelets.
The Bead Lounge located in Woodland Hills offers all kinds of jewelry classes.



You can buy strands or individual beads. The assortment is amazing.

Now I need to find the perfect bead for my bracelet...Peridot?

 Fresh Water Pearls????

 Turquoise???

Here I am being shown  how to begin the bracelet.

Slowly adding and knotting each bead in place.

Almost done....

Were finished...

Voila....

The Bead Lounge
4873 Topanga Canyon Blvd
Woodland Hills, CA  91364
818.704.5656